Slow-Cooked Pulled Pork Recipe

Every time I bring this dish to a potluck I get asked, "Where did you get the pork?" People are surprised to hear me say that I made it. When I tell them how simple the recipe is, they are doubly surprised. The two-step process fits the demanding schedule of any teacher—easy to make and easy to serve.—Betsy Rivas, Chesterfield, Missouri

Nutritional Facts

Directions

In a small bowl, combine the brown sugar, paprika, 1 tablespoon pepper, salt, chili powder and cayenne. Rub over roast; cover and refrigerate for 8 hours or overnight.

Place roast in a 4- or 5-qt. slow cooker. Combine the vinegar, broth, barbecue sauce, Worcestershire sauce, Liquid Smoke, if desired, and remaining pepper; pour over roast. Cover and cook on low for 8-10 hours or until meat is tender.

Remove meat from slow cooker; cool slightly. Shred meat with two forks and return to the slow cooker; heat through. Using a slotted spoon, place 1/2 cup on each roll.Yield: 10 servings.

Originally published as Slow-Cooked Pulled Pork in Taste of Home Winning Recipes 3
2012, p70

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"This pork has a nice vinegar flavor. I don't think it's overpowering like some Carolina recipes, however. Instead of returning the shredded pork to the slow cooker immediately, I cooled down the cooking liquid and skimmed the fat off the top. Then when I served the pork the next day, I reheated the liquid and doctored it up to our taste. The pork was pretty flavorful on its own, so I wouldn't have had to do that at all. Overall, an easy slow cooked pork recipe."